Stuffed Shells is definitely a meal I like to make for a number of reasons.  I find that when I prepare stuffed shells it allows me to not only be able to have dinner for that one particular night I am cooking for but also for many others.  I like to make a box of stuffed shells and flash freeze half of them for a night when cooking is at its minimum.  I promise you if you take this approach you will be so happy that you did this, you’ll be grinning form ear-to-ear!

 

You can stuff these shells with so many different things.  I took a veggie approach and stuffed them with ricotta cheese, spinach and actually added chopped portabella mushrooms for a little meat texture.  Oh so simple and oh so delicious.

Give it a try! 🙂

 

While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms.

 

In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.

 

(Now at this point you can either flash freeze the individual shells on a cookie sheet for 30 minutes.  Once they are frozen you can place them in a large ziploc bag.  Next time your in a hurry take them out to thaw for 30-45 minutes add your marinara sauce, mozzarella cheese and bake in the oven.) 😉

or…

 

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan.  I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.

Bake for 45 minutes or, until cheese begins to brown and get bubbly.

 

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Spinach and Ricotta Stuffed Shells

Rating: 41

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 6

Spinach and Ricotta Stuffed Shells

Ingredients

  • 24 Jumbo Pasta Shells
  • 1 (15-ounce) container Ricotta
  • 2 cups Mozzarella, freshly grated
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 (10-ounce) package frozen Chopped Spinach, thawed and squeezed dry
  • 2 teaspoons Garlic, minced
  • 1/2 cup Onion, minced
  • 1 cup Portabella Mushrooms, chopped
  • 1 Large Egg
  • Salt and Black pepper
  • 1 teaspoon Italian seasoning
  • Pinch of Ground Nutmeg
  • 1 (26-ounce) jar Marinara Sauce

Directions

  1. Preheat oven to 350 degrees F. Spray a 9-by-9 inch baking dish (if you are only making half of the stuffed shells and freezing the others. If not then spray a 9-by-13 inch dish) with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool.
  2. While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms. In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.
  3. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan. I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.
  4. Bake for 45 minutes or until cheese begins to brown and get bubbly.
http://www.thatssoyummy.com/recipes/spinach-and-ricotta-stuffed-shells/

Enjoy! 🙂

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See you next time!